Luxury Chocolate and Ginger Squares Recipe

100 g/4 oz butter or margarine

100 g/4 oz soft brown sugar

30 ml/2 tbsp cocoa (unsweetened chocolate) powder
1 egg, lightly beaten
225 g/8 oz/2 cups ginger biscuit (cookie) crumbs
15 ml/1 tbsp chopped crystallized (candied) ginger
100 g/4 oz/1 cup plain (semi-sweet) chocolate

Method:

Melt the butter or margarine, then stir in the sugar and cocoa until well blended. Mix in the egg, biscuit crumbs and ginger. Press into a Swiss roll tin (jelly roll pan) and chill until firm.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Spread over the cake and leave to set. Cut into squares when the chocolate is almost hard.